Ecuador Servio Gonzalez Loja
Servio González cultivates coffee, lemons, oranges, papaya, bananas and yucca under a forest of natural trees on a 20-acre farm called Finca Clara Luz. His focus is on quality, which was recognized with a second place finish in the 2018 Gold Cup Best and a fifth place finish in the 2019 Best of Loja coffee competitions.
He starts the process with meticulous cherry harvesting confirmed with a Brix measurement above 20. Next, the cherries are washed, floated to remove less dense and damaged beans, and hand sorted. After 12 hours of fermenting, the beans are depulped and fermented in a bath of water for another 15 hours to remove the sticky mucilage. After fermenting, the water is removed and the coffee is taken to raised beds with a combination of sun and shade over a period of 15 days to gently bring the moisture down to 11%.
Sourced by InterAmerican Coffee Importers. Whole bean.
To control freshness, we ship out orders every Tuesday and Wednesday. Please order by Sunday to make the weekly cutoff.
Medium Roast
Servio González cultivates coffee, lemons, oranges, papaya, bananas and yucca under a forest of natural trees on a 20-acre farm called Finca Clara Luz. His focus is on quality, which was recognized with a second place finish in the 2018 Gold Cup Best and a fifth place finish in the 2019 Best of Loja coffee competitions.
He starts the process with meticulous cherry harvesting confirmed with a Brix measurement above 20. Next, the cherries are washed, floated to remove less dense and damaged beans, and hand sorted. After 12 hours of fermenting, the beans are depulped and fermented in a bath of water for another 15 hours to remove the sticky mucilage. After fermenting, the water is removed and the coffee is taken to raised beds with a combination of sun and shade over a period of 15 days to gently bring the moisture down to 11%.
Sourced by InterAmerican Coffee Importers. Whole bean.
To control freshness, we ship out orders every Tuesday and Wednesday. Please order by Sunday to make the weekly cutoff.
Medium Roast
Servio González cultivates coffee, lemons, oranges, papaya, bananas and yucca under a forest of natural trees on a 20-acre farm called Finca Clara Luz. His focus is on quality, which was recognized with a second place finish in the 2018 Gold Cup Best and a fifth place finish in the 2019 Best of Loja coffee competitions.
He starts the process with meticulous cherry harvesting confirmed with a Brix measurement above 20. Next, the cherries are washed, floated to remove less dense and damaged beans, and hand sorted. After 12 hours of fermenting, the beans are depulped and fermented in a bath of water for another 15 hours to remove the sticky mucilage. After fermenting, the water is removed and the coffee is taken to raised beds with a combination of sun and shade over a period of 15 days to gently bring the moisture down to 11%.
Sourced by InterAmerican Coffee Importers. Whole bean.
To control freshness, we ship out orders every Tuesday and Wednesday. Please order by Sunday to make the weekly cutoff.
Medium Roast
Region: Quilanga, Loja
Growing altitude: 1,720 masl
Arabica variety: Caturra, Typica
Milling process: Fully washed, solar-dried
Aroma: Vanilla, citrus
Flavor: Apple juice, peach, floral
Body: Smooth
Acidity: Crisp